I'm excited about this Instant Pot Chicken and Rice Soup! The kids loved it, it's filling, and it's only 2 points (more about points later). Cooking chicken and rice in the pressure cooker is an easy way to make dinner in a hurry. You don't have to have a ton of time or energy, which is a bonus for me lately! Serve this soup with my healthy Cheddar Bay copycat biscuits. They're only ONE POINT!
Instant Pot Chicken and Wild Rice Soup
This soup won't break the points bank for the day, which makes me happy! Weight Watchers chicken and rice soup can be as simple or as complex as you wish.
BLUE PLAN: 2 Points
GREEN PLAN: 5 Points
PURPLE PLAN: 1 Point
Add extra zero point vegetables, kick it up a notch with some more spices, sprinkle it with cheese, and/or top with sour cream (or zero point Greek Yogurt mixed with some seasoning to make it taste better). The possibilities are endless with this one!
Weight Watchers Points
If you follow the Freestyle program, this recipe is 2 Freestyle SmartPoints per serving. The entire recipe is 14 SmartPoints. The only ingredients that add points are oil and rice. And yes, the oil is a must when sauteing in the Instant Pot. The servings are big but not exact, so just divide into 6 somewhat equal servings.
Instant Pot Chicken and Wild Rice Soup DirectionsPrint
Instant Pot Chicken and Wild Rice Soup
- 1 Tablespoon olive oil
- 1 Tablespoon minced garlic
- 6oz tomato paste (we make our own so it's zero points – canned may add points)
- 1 cup minced yellow onion
- 1 cup diced celery
- 2 cups sliced brown mushrooms
- ½ cup wild rice blend
- 2 teaspoons chopped thyme
- 2 bay leaves
- 1 teaspoon pink himalayan salt
- 1/2 teaspoon black pepper
- 6 cups of unsalted chicken stock
- 1 pound of shredded chicken breasts. No skin
- 1 tablespoon chopped parsley
- Set Instant Pot on Saute
- Add Olive oil and once it is hot add the garlic and onions and saute for 30 seconds
- Add carrots and celery, saute until tender, another 5 minutes.
- Add tomato paste and saute and saute for 30 seconds, add veggies to the mix
- Add mushrooms, wild rice, thyme, bay leaves, salt, pepper, and chicken stock. Stir until well mixed
- Add shredded chicken and cover
- Pressure cook on high for 15 minutes
- Quick release garnish with parsley
- Serve and enjoy!
- Serving Size: 1
Note: We make our own tomato paste by blending fresh tomatoes and garlic in the blender. If you use canned tomato paste it may add a point, depending on which one you get (there are no sugar added varieties).
Crockpot Chicken and Rice Soup Directions
You can make chicken and rice soup in the crockpot as well! Dump all ingredients except rice in the Crockpot and cook on low for 4 hours. If the chicken isn't already falling apart, shred it about an hour before it's finished, if you can. At that time (an hour before the 4 hours is up), stir in the rice. Be careful not to overcook the rice or it'll turn to mush.
Weight Watchers Dinner Recipes
I have other dinner recipes on my site that I'd love for you to check out and/or pin!
Instant Pot Beef Stew
Instant Pot Broccoli Cheddar Soup
Instant Pot Weight Watchers Recipes
Instant Pot Soup Recipes
14 thoughts on “Instant Pot Chicken and Wild Rice Soup”
This recipe sounds wonderful! It was posted on Facebook. The cookiking instructions tell you to add tomato paste, however the recipe ingredients does not include tomato paste. how much tomato paste is used in the recipe? I’m looking forward to making this soon?
So sorry about that, Terry! I fixed it. 6 ounces. We make our own and don’t count points because it’s just fresh tomatoes and garlic, but if you use tomato paste in a can look for the no sugar added varieties and/or scan to make sure it doesn’t add too many points.
Is the chicken added raw or cooked? Mine wouldn’t be shredded until after pressure cooking.
We meal prep chicken on Sundays so our shredded chicken is already cooked. You can pressure cook your chicken breast raw in the soup and shred it afterwards if you prefer. We hope you enjoy the recipe.
Do you really pressure cook it for 35 minutes?
My recipe says pressure cook for 15 minutes. Did I miss something somewhere?
Can I just use wild rice instead of a wild rice blend? I have some from Minnesota that I need to use.